Английская Википедия:Huaiyang cuisine
Шаблон:Short description Шаблон:EngvarB Шаблон:Chinese Шаблон:Cuisine of China Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles[1] as the most popular and prestigious style of Jiangsu cuisine, to a point where it is considered to be one of the Four Great Traditions (Шаблон:Zh) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine, and Sichuan cuisine.
Typical features
Huaiyang cuisine is characterized by basing each dish on its main ingredient; the way that ingredient is cut is pivotal to its cooking and its final taste. The cuisine is also known for its use of Chinkiang vinegar, which is produced in the Jiangsu region. Huaiyang cuisine tends to have a slightly sweet side to it and is almost never spicy, in contrast to some Chinese cuisines (like Sichuan or Hunan). Pork, chicken, and freshwater aquatic products serve as the protein base in most dishes, which are usually lighter and more meticulous prepared.
Notable dishes
Huaiyang cuisine also includes several breakfast choices such as crab soup dumplings (Шаблон:Zh), thousand-layer cake (Шаблон:Zh), steamed dumplings (Шаблон:Zh), and wild vegetable steamed buns (Шаблон:Zh).
Other standard dishes of Huaiyang cuisine include:
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Dazhu gansi | Файл:Braised Shredded Chicken with Ham and Dried Tofu 2011-04.JPG | Шаблон:Lang | Шаблон:Lang | Шаблон:Lang | Finely cut chicken, ham and dried tofu in chicken broth |
| Jade shaomai | Файл:Khanom chip.jpg | Шаблон:Lang | Шаблон:Lang | Шаблон:Lang | |
| Lion's head | Файл:Lions-head-MCB.jpg | Шаблон:Lang | Шаблон:Lang | Шаблон:Lang | Braised pork meatballs in brown sauce |
| Noodles with shrimp and pork dumplings | Шаблон:Lang | Шаблон:Lang | Шаблон:Lang | ||
| Pot stickers | Файл:Hamamatsugyoza.jpg | Шаблон:Lang | Шаблон:Lang | Шаблон:Lang | |
| Sliced fatty pork slices | Файл:DongPoRou.jpg | Шаблон:Lang | Шаблон:Lang | Шаблон:Lang | |
| Yangchow fried rice | Файл:Yeung Chow Fried Rice.jpg | Шаблон:Lang | Шаблон:Lang | Шаблон:Lang |
Others include Yangzhou pickles, Шаблон:Lang, Шаблон:Lang (sliced tofu), sticky candy, ginkgo, Qionghuayu liquor, Nanshan green tea, Шаблон:Lang lotus root starch, and Jiangdu short pastry.
Baozi is a type of steamed bun with meat or paste fillings. It is sometimes served for breakfast and is best eaten hot.
There is also a dish called "Beggar's Chicken" (Шаблон:Zh), which is a whole chicken marinated with spices and wrapped in aluminum foil. Contrary to its name, it is not a food for the homeless, but was traditionally wrapped in leaves or sometimes even covered in clay to allow the full flavour of the chicken to be preserved.
Unusual dishes local to Nanjing are duck's blood and vermicelli soup and stinky tofu.
Use in official dining
Huaiyang cuisine has been employed in official occasions by the Chinese government. Some examples include:
- In 1949, for the first state banquet of the People's Republic of China.
- In 1999, for China's 50th anniversary state banquet.
- In 2002, for visiting U.S. President George W. Bush, hosted by Chinese President and General Secretary of the Chinese Communist Party Jiang Zemin.
See also
References
External links
